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Matcha Swiss Roll

Fiona Uyema
Servings 8 slices


  • 4 eggs at room temperature
  • 100 g caster sugar
  • 100 g plain flour
  • 1 tbsp matcha powder

For the filling

  • 250 ml whipped cream for filling

To Decorate, optional

  • 80 g icing sugar
  • 1 tbsp water
  • Handful of roasted nuts roughly chopped

You’ll need

  • Swiss roll tin 10” x 15” or 13” x 9”


  • Preheat a fan oven to 180ºC.
  • Whisk the eggs and caster sugar in an electric mixer for about 10 minutes until nice and fluffy.
  • Sieve the flour and matcha together a few times to make sure the matcha powder is completely mixed into the flour.
  • Using a large spoon gently fold the sieved flour into the egg and sugar mix.
  • Carefully line a baking tin with greaseproof paper and lightly grease with butter.
  • Pour the batter into the baking tin, using a spatula to gently even it out.
  • Bake in the oven for 10 to 15 minutes or until a skewer/sharp knife inserted comes out clean.
  • Remove from the oven and allow to cool for a few minutes in the baking tin.
  • Turn the cake over onto a clean tea towel, then carefully peel off the greaseproof paper.
  • Roll the cake in the tea towel and allow to cool (this will avoid it breaking later).
  • Unfold the cake when it is cool and spread the whipped cream evenly on the cake.
  • Roll again and decorate as below if you wish. Put in the fridge until ready to eat.

To Decorate, optional

  • Add the water to the icing sugar and stir with a spoon removing any lumps. Add more water if necessary to give a runny (not watery) consistency.
  • Drizzle over the top of the Swiss Roll using a spoon in a zig zag motion. Finally decorate with roasted nuts.
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